Tag Archives: tomatoes

We eat a ton of chicken in our house, so it’s always great to find an awesome new recipe. This one is super tasty and only takes 30 minutes to prepare.

In this recipe, make sure you pound the chicken thin so that it cooks quickly. I did not drudge my chicken in flour. I just seasoned with salt, pepper and oregano and browned it in olive oil. I also did not use the white wine. I replaced with chicken broth.

Add the spinach! This recipe suggests it as optional….but get it in there! It adds great colour plus it’s good for you.

I served my chicken with a masked sweet potato, but you can certainly serve this with orzo, rice, spaghetti or crusty bread.

I found this recipe on Pinterest which lead me to the website themediterraneandish.com.

1. Pat chicken dry. Season on both sides with 1/2 Tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken with the flour;dust off excess. Set aside briefly.
2. Heat 2 Tbsp olive oil in a large cast iron skillet with a lid. Brown the chicken on both sides (3 minutes or so). Transfer the chicken to a plate for now. (I put my chicken in a 9×13 casserole dish and continued baking it in a 375F oven)
3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high heat (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 Tbsp oregano, 1/2 tsp salt and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine (or chicken broth), cook briefly to reduce just a little;then add the lemon juice and chicken broth.
5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F. (I kept my chicken in the oven cooking while the sauce reduced. I then poured the sauce over the chicken and served)
6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread.

1. Heat oilve oil in a large killet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin;season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4. Serve immediatley, garnished with parsley, if desired.

1. In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

2. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

3. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

I can’t tell you how much I LOVED this recipe!!! I could have this once a week no problem.

I found this recipe on Pinterest. The original recipe comes from Bon Appetit. http://www.bonappetit.com/recipe/gwyneth-paltrow-s-grilled-halibut-with-mango-avocado-salsa

I used frozen mango with great results! I also used tomatoes from my neighbours garden since I had so many of them. I grilled the halibut on the BBQ. One piece took no time at all since it was so thin. The recipe says 5 minutes per side, but adjust to the thickness of your fillet.

YUM!!! My neighbour gave me so many tomatoes yesterday! He picked alot of green ones since we are now at a risk of frost at night. He told me how his wife made fried green tomatoes and how much he liked them. I have always heard of fried green tomatoes but I have never made them. So, I was then off to find a recipe…

I LOVED this dish. I am thankful for my gift of tomatoes, but where will I find green tomatoes in the winter??? I would love to be able to make this year-round, This recipe was super easy to make and so delicious! I put a little bit of sweet thai chili sauce on my tomatoes and they were amazing!!

1. In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. This is your assembly line.
2. Pour enough oil in the frying pan to coat the bottom. Heat over medium heat. Using your assembly line – eggs and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.
3. Sprinkle a couple of panko crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
4. Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.

1. Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, oil, and 1/2 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8 to 10 minutes.
2. Add half the turkey and increase the heat to medium-high; cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes with their juices, crushed tomatoes, broth, and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, uncovered, until the chili has begun to thicken, about 1 hour.
3. Following the illustration, see below, pat the remaining 1 pound of turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir them into the chili. Continue to simmer, stirring occasionally, until the turkey is tender and the chili is rich and slightly thickened, about 40 minutes longer (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water). Season with salt to taste. Serve with the lime wedges and garnishes if desired. (The chili can be refrigerated in an airtight container for up to 3 days, or frozen for up to a month.)

My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.

A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.

1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes). 2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn. 3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.

MAKE AHEAD: Prepare the salad early in the day and dress just before serving MAKES: 6 servings CALORIES : 255 (per serving, not including tortilla chips)

This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski. Viva Las Veggies makes a great side dish to anything. I seed my tomatoes before adding to this dish. I find if you do not, it gets watery. I also scrape and discard the gills from the underside of the portobello mushrooms as well.